User Manual

39
Cook's Tip: Yorkshire pudding (Jet Convection)
Place 5ml (1tsp) oil into eight Yorkshire pudding
moulds (two trays of 4 moulds). Place one tray on high
rack and the other on low rack. Preheat oven and
oiled tins to CONVECTION 220°C. Combine 300ml
(
1
/2 pint) milk, 2 eggs (size 3), 100g (4oz) plain flour
and pinch of salt until smooth, pour equal amounts
into hot oil. Return trays to oven, one on high rack and
other on low rack. Bake in preheated oven
CONVECTION 220°C for 25 minutes.
Swap the trays over after 15 minutes.
50g (2oz) butter
50g (2oz) plain flour
salt and pepper to taste
300ml (
1
/2 pint) milk
225g (8oz) Cheddar cheese, grated
6 eggs (size 3), separated
1 Place the butter in a large bowl and heat on HIGH
for 1 minute. Stir in the flour, and seasoning to
form a paste.
2
Gradually add the milk, cook on HIGH for 3 minutes,
stir every minute until smooth and thick. Add the
cheese, mix well, cook on HIGH for 2 minutes.
3 Preheat the oven to CONVECTION 220°C.
4
Beat the egg yolks into the sauce and allow to cool.
5 In a separate bowl beat the egg whites until stiff.
Carefully fold the egg whites into the cheese
sauce mixture a little at a time until blended.
6 Pour soufflé into a greased 2.4 litre (4 pint) soufflé dish.
7 Place on low rack and bake in the preheated oven
CONVECTION 220°C for 35 minutes until the top
has puffed up and is golden brown and a skewer
comes out clean.
HEESE SOUFFLE
SERVES 4PREPARATION TIME - 10 MINUTES
C
450g (1lb) tofu, drained
100g (4oz) Mozzarella, thinly sliced
75g (3oz) Danish Blue, thinly sliced
1 quantity Spicy Tomato Sauce (see page 65)
1 Cut tofu in half to make 4 pieces.
2 Slice each piece horizontally along one side to
make a pocket. Fill each pocket with sliced
cheese, place in a large flan dish. Pour in sauce.
3 Place on turntable, cook on MEDIUM for 12 minutes.
TUFFED TOFU WITH SPICY TOMATO SAUCE
S
SERVES 4PREPARATION TIME - 25 MINUTES
SERVES 4PREPARATION TIME - 12 MINUTES
C
HEESE & EGGS
Choux pastry:
150ml (
1
/4 pint) water
50g (2oz) butter
75g (3oz) plain flour
salt and pepper to taste
5ml (1tsp) dried marjoram (see Tip, page 20)
5ml (1tsp) dried thyme (see Tip, page 20)
2 eggs (size 3), beaten
filling:
25g (1oz) butter
6 spring onions, sliced
125g (5oz) mushrooms, sliced
25g (1oz) plain flour
120ml (8tbsp) hot chicken stock
120ml (8tbsp) single cream
10ml (2tsp) whole grain mustard
225g (8oz) cooked ham, chopped
75g (3oz) Stilton cheese, crumbled
50g (2oz) Cheddar cheese, grated
5ml (1tsp) fresh parsley, chopped
1 Heat the water and butter on HIGH for 3 minutes,
beat in the flour, salt, pepper, marjoram and
thyme.
2 Gradually add the eggs and beat well until the
mixture is smooth, thick and glossy.
3 Place 16 heaped tablespoons of the choux mixture
in a circle around the edge of a greased 25.4cm
(10") flan dish..
4 To prepare the filling, place the butter, onion and
mushrooms in a bowl and heat on HIGH for 3
minutes. Stir in the flour to form a paste.
5
Gradually stir in the stock, cream and mustard.
Cook on HIGH for 3 minutes until thick and smooth.
Stir in the ham and cheese, spoon into the centre of
the choux ring, sprinkle with parsley.
6 Preheat the oven to CONVECTION 220 °C.
7 Place on low rack and bake in the preheated oven
on CONVECTION 220°C for 25 minutes until
golden brown.
AM & STILTON GOUGERE
H